Pâté Sucrée Pastry

Pâté Sucrée Pastry

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A French pastry which should be thin, crisp and melts in the mouth. Pate Sucree is used for Continental patisserie. Pate sucree: This is identical to shortcrust pastry except that it contains sugar and produces a more crumbly dough. It is especially good for desserts such as tarts.Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
Servings: 4
Calories: 306


  • 5 oz plain flour bread flour
  • 1 pinch of salt
  • 4 tbsp caster sugar superfine granulated
  • 2 oz butter room temperature
  • 2 egg yolks


  • Mix all ingredients and knead lightly until smooth.
  • Wrap the pastry in foil or cling film and leave to 'rest'in the refrigerator or a cool place for about 1 hour, or overnight if possible.
  • Bake at 190°C (375°F) mark 5, unless otherwise stated.
  • Storing Pate Sucree Pastry 1. Baked pastry cases may be stored for up to 3 days in an airtight tin.
  • To freeze, wrap both cooked and uncooked pastry in foil or cling film first. Thaw at room temperature.
Calories: 306 kcal
Carbohydrates: 39 g
Protein: 5 g
Fat: 14g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 128 mg
Sodium: 116 mg
Potassium: 51 mg
Fiber: 1 g
Sugar: 12 g
Vitamin A: 484 IU
Calcium: 20 mg
Iron: 2 mg
Dishes Pastries
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